Greek Shrimp Scampi

I love shrimp dishes. But unless you make it yourself, these dishes never come with enough shrimp in them to achieve satiety. When I heat this up in the lunch room, all my colleages suddenly look like they’re going to drop over to my office for a little lunch time meeting.

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I like this over brown rice. The rice isn’t included in the calorie count below. I typically use two bags of frozen shrimp, and let it thaw in the fridge before I make it. The hardest part is chopping up the tomatoes, but it’s worth it.


  • 4 teaspoons extra-virgin olive oil
  • 8 large cloves garlic, minced
  • 30-40 jumbo or tiger shrimp, peeled and rinsed
  • 10 small fresh tomatoes, diced (~4 Cups)
  • 12 ounces low fat or non fat crumbled feta cheese (~2 Cups)
  • 1 to 4 teaspoons fresh lemon juice (to taste)
  • 2 teaspoons dried dill
  • 1 teaspoon sea salt


  1. Heat olive oil over medium heat in skillet; add garlic and cook for about 30 seconds.
  2. Add shrimp and saute on each side for 1 minute or until they are pink on the surface.
  3. Add the tomatoes and feta to the pan and stir until sauce begins to form, about 6 minutes.
  4. Stir in lemon juice, dill, and salt; cover and simmer for 4 minutes or until sauce thickens. Yield: 8 servings (serving size ~1 1/2 Cups)

Calories 246; fat 12 grams; protien 31 grams; carbs 7 grams. Adapted from a recipe by Karina Tanguay.

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